These are quick to make and need just a few simple ingredients. Enjoy them as a simple snack on their own, or sprinkle them over soups, salads or baked potatoes for a little extra crunch.
Serves 4-6
35 minutes
Ingredients
250g Kale
2tbsp Olive Oil
Sea Salt
Black Pepper
Optional Flavours:
Chilli & Lime
Add a pinch of chilli flakes before baking, then finish the crispy kale with finely grated lime zest and a squeeze of fresh lime juice.
Garlic
Add 1tsp garlic powder to the kale along with the salt and pepper before baking.
Lemon & Parmesan
Add plenty of black pepper before baking. Once the kale is crisp, finish with finely grated Parmesan and a little lemon zest. A squeeze of lemon juice just before serving is lovely too.
Rosemary & Sea Salt
Finely chop 1tsp fresh rosemary and add it to the kale before baking, with a little extra sea salt. Dried rosemary works too, but use a little less.
Smoked Paprika & Chilli
Add 1tsp smoked paprika and a pinch of chilli flakes before baking for a smoky, spicy version.
Method
Heat the oven to 160°C (140°C fan) and line two large baking trays with baking paper.
Prepare the kale by removing the tough central stalks and tear the leaves into bite-sized pieces. Give the kale a good wash, then dry it thoroughly. A salad spinner is ideal, but you can also pat it dry.
Put the kale in a large bowl and drizzle over the olive oil. Add some salt and plenty of black pepper. Massage the olive oil gently into the leaves so they're lightly coated.
Spread the kale over the baking trays in a single layer. Try not to pile it up, as this will make it steam rather than crisp.
Bake for 15-20 minutes, checking regularly and giving the trays a little shake halfway through. The leaves should be crisp but not burnt.
Tip: Kale can go from perfectly crisp to burnt surprisingly quickly, so keep an eye on it towards the end. Drying the leaves thoroughly before adding the oil is also important, the drier the kale, the crispier it will become.
For This Recipe
© 2026 - Black Isle Veg Boxes
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